Anyone else like salt in their beer? I think it gives it more character and taste, especially in a light lager or pilsner. I'm 73 and have been putting salt in my beer since I was 18. It was a tradition with my father and uncles.
I can't say that I like to add salt to my beer, but I've had a few beers that had salt added (or salted caramel) and liked those. Maybe makes sense for sweet beers - you get the sweet and salty?
It certainly helps when I'm having something that's too bland or flabby, and gives a little pop to whatever hops are there. But overall I'll only do as is necessary, and not so much that you can taste the salt.
Works for me in some brews. Had a few sea salt n lime Lagers, Stouts with sea salt caramel chocolate (GD that sounds good right now!)...Schell's had a brew for a while called Fort Road Helles and it had some salt that was very tasty. Do it up!
Back in the 60s and 70s I used to watch old men at bars shake salt into their glasses of beer to "raise the head." Didn't understand it then, don't understand it now. I stopped using salt at the dinner table probably 30 years ago, not going to consider adding it to my beer.
Got a source for that? I tried it back when and didn't taste any salt, and can't find any mention of salt as an ingredient in any of the online articles about the beer. Maybe you were thinking of this? https://www.beeradvocate.com/beer/profile/417/92036/
I've done it to macro lagers years ago to spice up the flavor a bit, but didn't really like the taste. I'd never do it to a 'crafted' lager because I want to enjoy it's natural flavor.
The salt doesn't just give the flavor a pop, the chloride ions give it a more full mouthfeel, perfect for an AAL. If you want to use a different bar staple for a flavor pop that any bartender will let you use for free, give an AAL a dash or two of bitters.
For folks that have mentioned or will mention Gose, I've been told by professional brewers that the proper amount of salt is just enough to push the threshold of tasting the salt. If you can taste the salt, you added too much. The sodium is secondary to the chloride. You want to get enough chloride in there to get the mouthfeel right and smooth out the acidity. The sodium should be just enough to awaken the palate.
I always used to think this practice was weird, but it's not so bad in macro lagers. Just a tiny hint of salt seems to amplify the bready flavor and makes them taste a hair less one-note. It makes lighter beers taste a hair fuller, which can be nice when they're your only option.
Yeah, I used to see the old boys do it to help the head. The grains of salt add nucleation points to help retain head.
I definitely get into kicks where I'll add a pinch to most anything. Its really nice in the lighter abv beer land. Puts a little more depth into the palate, and opens the beer up a bit.
I had never thought of this and might try it - but as noted by others - I drink beer I like, enjoy the taste, and don’t want to degrade it
I always thought that the guys who didn't like the saltiness (or their wife keeps reminding them what Dr. Brown said about too much salt) should just switch to shaking some sand in their beer to accomplish the same thing. Maybe Corona could start the trend, linking it to their "Beach" themed advertising. (Hell, it worked with limes...).
